Hello everybody, it is me, Dave, welcome to our recipe page. Today, I will show you a way to make a special dish, california farm san francisco sourdough bread. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

California Farm San Francisco Sourdough Bread is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. California Farm San Francisco Sourdough Bread is something that I have loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we must first prepare a few components. You can have california farm san francisco sourdough bread using 8 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make California Farm San Francisco Sourdough Bread:

1. Get To make white bread sour dough starter:
2. Make ready 5 cups white bread flour
3. Get To make wheat bread sour dough starter:
4. Get 3 cups wheat flour plus 2 cups white bread flour
5. Make ready To bake four sour dough baguettes:
6. Get 4 cups flour, + 1 cup flour to replenish sour dough starter, + tsp for dusting
7. Take tsp rock salt
8. Get cup sour dough starter

Steps to make California Farm San Francisco Sourdough Bread:

1. Put half a cup of flour in a glass bowl, wash and dry hands, sprinkle flour from first to second bowl like fairy dust. Add half a cup of flour every day, sprinkle, till you have five cups. Put one cup flour in glass mason jar, add a cup of lukewarm water, stir, put loose lid on, set on counter in saucer till it starts to ferment and overflows. Use other flour to bake bread.
2. Pour most of sour dough starter into mixing bowl, add 350 ml lukewarm water, stir till smooth. Put one cup of fresh flour in your almost empty sourdough jar, add cup of lukewarm water, stir, lid on loose to keep bugs out, set on counter overnight till it overflows. Put in fridge, it will stop fermenting. Loose lid on top.
3. Add four cups of flour to the solution in your mixing bowl, sprinkle 1 tsp of rock salt on top, (rocksalt won’t slow down fermentation like fine salt does) mix till you have a smooth dough. Cover with cloth, let sit overnight.
4. Dust your cutting board with flour, put dough in mixer bowl upside down on floured board. Wipe your baking forms with olive oil, cut dough in four parts, lay in form in cold oven till doubled in size. Add measuring cup of hot water. Turn oven to 450F degrees, about 7 minutes, turn temperature down to 350F degrees, bake 25 minutes. Turn off, open oven door, cool bread down.
5. You now have four crusty baguettes, half a pound each, eat fresh or freeze. Enjoy.

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